Shyster wrote:Interesting. I'm sure you know that's how professional bread bakers write their recipes (i.e. every non-flour ingredient is listed as a percentage of the weight of the flour), but I've never considered doing that for other recipes.
Certainly. In fact, I believe that was the root of the movement for doing savory/dessert recipes this way. Modernist cooking is not about using six-syllable ingredients and $100,000 worth of lab equipment to make carrot soup (well.... not just
); it is also an effort to strive for absolute consistency and repeatability. This is the hallmark of any great restaurant cook, but the modernist cook takes this concept to a new level. Hence the desire to find the most easily replicatable way of creating and sharing recipes led them (perhaps inevitably) to what bread bakers have been doing for centuries.
It does take some getting used to, but if you are already familiar with the methodology (I seem to recall you saying you liked baking your own bread some time ago, right?) you're better than halfway there.
Check out the Chef Steps recipe tool
if you'd like to give it a go. The ingredient fields are logarithmically coded, so you can scale your recipe on demand either by changing the weight measure or the percentage. (You can also do that with their recipes that have already been posted, so if you're having a dinner party and only need to cook for 4 when their recipe as written serves 10, you can do that with one click)